Bright Sushi, Red Flag
Sushi has health benefits, but also has some hidden health dangers.
This one may shock you.
With its appetizing hue, sushi tuna (ahi) is hard to resist. The fish must be really fresh to have such a bright shade of red. Right?
Not exactly. It is treated with carbon monoxide – the gas that streams from the tailpipe of your car and is deadly when inhaled. When “applied” to tuna, it reacts with the heme proteins in the fish, imparting the cherry color.
Avoid sushi tuna. While the coloring process may be considered “safe” by industry standards, there’s no long-term evidence that it is. And if carbon monoxide is deadly when you breathe it in, that certainly is enough to raise an eyebrow… if not a red flag.
[Ed. Note: One of the best ways to stay healthy and live longer is to eat good foods. Nutrition expert Kelley Herring has collected dozens of her healthiest and most delicious recipes in her e-book, Guilt-Free Desserts. Pick up your copy today.
For more advice about which foods you should - and shouldn't - be eating to stay in top health, sign up for ETR's free natural health newsletter.]
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